20mins
Serves 2/3
Ingredients
- 10 ounces Tofu
- Handful coriander
- 6 ounces peas
- 3 tbsp nutritional yeast
- 10 ounces pasta
- 5 large chestnut mushrooms
- Juice of a lemon
- Handful broccoli
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian herbs
- 1 tsp dried basil
- 1 tsp chilli flakes
- 3 ounces single soy cream
- Vegan Parmesan (to taste)
- 1 pepper, finely diced
- 1 onion, finely diced
Directions
Step 1 Blend the tofu with the coriander, peas, and nutritional yeast, filling the blender halfway with water. Ensure it is completely smooth.
Step 2 Get the pasta cooking, then fry off the mushrooms with the lemon juice, then add the broccoli.
Step 3 Add a little water, then leave to steam. After 5 minutes add a knob of butter, allow to melt, then remove from pan.
Step 4 Fry off the pepper and onion in the same pan, then add the sauce once softened.
Step 5 Next, stir in the spices, with some salt and pepper, vegan parmesan and the soy cream.
Step 6 Add the pasta, veg and coat completely. Serve immediately with a squirt of lemon juice.
Recipe by www.vegandreas.com
